Looking for recipes for the foods in season in Ontario? This is the place! I aim to hit 80% local produce in my recipes. Find also notes about my experiences as an organic vegetable and fruit gardener and breeder, and visits to growers, processors and vendors of all kinds of good foods of Ontario.

Monday, 25 March 2013

Carrots with Yogurt & Garlic

This simple little salad was something we had several times while we were in Turkey. You can eat it with a fork, but it's goopy enough that piling some on a piece of bread works as a way to eat it too. The yogurt is rich enough that small portions are in order. You can put in whatever amount of garlic you like, but if you want the real Turkish dish you will lay it on with a trowel.

This was always served to us as a meze, or series of little appetizer dishes. A mixed meze plate is often a great way to try a variety of things at a reasonable price, especially when there's just two of you.

Put a paper coffee filter inside a strainer, and put the strainer in a bowl where it can drain. Put the yogurt and salt into the coffee filter, and let it drain for about half an hour, until you have about 1 cup of yogurt. If you don't wish to do this, you can use about 3/4 cup thick yogurt with about 1/4 cup mayonnaise mixed together.

Meanwhile, peel and grate the carrots. Peel and mince the garlic. Heat the oil in a large skillet, and add the carrots. Cook them for 7 or 8 minutes, until just softened, stirring frequently. Stir in the garlic then remove the carrots from the pan at once. Let them cool until just warm or room temperature.

Stir in the yogurt, along with a little minced dill or parsley, if desired. Check it for salt and garlic, adding a bit more of either if it seems appropriate. Serve at room temperature. It can be kept refrigerated if made in advance, but bring it out to get the chill out about 15 minutes before serving it in that case.